Almond and cherry nougats are yummy dessert bites that are easy to prepare. For this recipe, we used rice paper sheets which can be found in health-food stores or delis. Rosewater on the other hand can be bought in specialty stores. If you cannot find any, a tablespoon of rosewater essence will do.

Ingredients:

Vegetable oil for greasing

2 edible rice paper sheets

2 cups almond kernels

1 1/3 cups caster sugar

1/4 cup honey

1/4 cup liquid glucose

2 tablespoons water

1 egg white

2 teaspoon rosewater

100g pack red glazed cherries, coarsely chopped

Preheat the oven at 180°C and then lightly grease a 15ocm square cake pan with oil. Line it with a sheet of rice paper. Spread the almonds over the baking tray. Bake it in the oven for 8-10 minutes or until it becomes toasted. Remove from the oven and let it cool completely.

Place the sugar, honey, glucose and water in a medium sized pan over low heat. Let it simmer for 5 minutes or until the sugar is dissolved. Stir occasionally. Increase the heat to high and bring it to a boil. Simmer for another 4-5 minutes or until a candy thermometer reaches 160°C. Brush down the side of the pan once in a while using a pastry brush dipped in water. Remove from heat.

Combine the egg whites and rosewater in a dry mixing bowl. Whisk it using an electric beater for 2-3 minutes or until stiff peaks form. While the mixer is running, gradually add the almonds and cherries.

Spoon the nougat mixture into the prepared pan lined with rice paper. Press the nougat firmly onto the base to make sure there are no air bubbles. Top it with the remaining rice paper sheet. Let it cool completely. Allow it to completely set, around 4 hours.

Put the nougat into a chopping board and cut it into sticks or 2 inch squares before serving. You can store it up to 1 week if it is kept in an airtight container in a cool dark place.

Photo Courtesy Of:  ohbernadine

I felt bad with the thought of just throwing them out, so I had to think of a way to recycle these and still make them good enough to sell or give as gift aways during the Christmas season.

I was stumped with ideas when I suddenly remembered these small cakes I had tasted from one of the cake shops that was laced with a bit of rum.  I clearly recall dissecting it as it was pretty darn tasty and an awesome chocolate fix.

It seemed like it was made with chocolate cake but I’m sure these people won’t bake such minute cakes in the shape of golfballs. It dawned on me that these may be made from cake trimmings and what better way to disguise the burned rough edges of the cake tops than with rum and chocolate ganache.

That seemed like sheer genius to me and so I decided to play around a bit with a small batch. You may use any dark rum or liquor I would guess, or if you’re feeling generous with a smidgen of Irish cream, amaretto flavouring or Gran Marnier, fell free to get creative.

It is best to keep these rum balls covered in the refrigerator to maintain it’s flavour and moisture. Allow the alcohol to evaporate for a day or so before you start going to town on these things. The alcohol flavour might be too strong when you consume these rum balls soon after you’ve made them.

Play around with this basic recipe and I’m sure you can come up with something even more yummy!

Chocolate Crumb Rum Balls

Ingredients:

200g dark cooking chocolate

¼ cup cream

30g butter

200g chocolate cake crumbs

2 teaspoons rum

½ cup chocolate sprinkles or nuts

1 cup chocolate ganache ( optional for chocolate covered  rum balls)

INSTRUCTIONS:

1. Place chocolate in a bowl
2. Combine the cream and butter in a small pan and stir over low heat until the butter melts and mixture is just boiling
3. Pour the hot cream mixture over the chocolate and stir until the chocolate melts and mixture is smooth
4. Stir the cake crumbs into the mixture and then the rum
5. Refrigerate for 20 mins, stirring occasionally until just firm enough to handle.
6. Roll heaped teaspoons of the the mixture into balls of your desired size
7. Spread the chocolate sprinkles or nuts on a sheet of grease proof paper and carefully roll the rum balls and set aside
8. You may choose to melt some chocolate ganache to make chocolate covered rum balls
9. Refrigerate for 30 minutes until firm

Photo Credit: sifu renka

Photo Credit: beatle2102

Photo Credit: Pamcake324

There was also this instance when I thought I could make some chocolate candy out of a powdered chocolate malt drink, but it too resulted in a hard clump you could skip stones with on water. Serious epic fail on those but, there was one time I made powered milk candies and they were awesome!

These we call polvoron which is very similar to the Mexican polvorones. It’s  basically a “dust ball” candy because of the powedered milk, powedered sugar and flour.  During parties, polvoron whistling is  almost always included in games since it is impossible to whistle, let alone talk with a mouthful of powdered milk.  It’s a very frugal recipe yet children and adults like this sweet milky treat any day.

Many have capitalized on this due to its popularity and low costing expenses to make. I myself would always buy a pack of these whenever I pass by the cake shops. It’s gotten quite expensive now, but if you make it yourself, you’ll be a happy camper.

It has up-scaled its simplicity as variations have been developed to make it more marketable. I still like the original version but I wouldn’t mind  trying something new with it. You can make a big batch of these milk dust ball candies and package them for selling or just for gifting.

Polvoron –

Ingredients

4 cups all-purpose flour
3/4 cup powdered milk
1 1/2 cups refined sugar
1 cup butter

INSTRUCTIONS:

1. Prepare the japanese paper for the polvoron molds.

2. In a large wok, toast the flour with a wooden spoon. You’ll know that it’s done when you smell that distinctive cooked flavor. (The flour is now dextrinized).

3. Cool down the mixture.

4. Add the powdered milk and sugar.

5. Cut in the butter with a pastry blender until it is incorporated smoothly into the flour-milk-sugar mixture.

6. Mold into polvoron.

7. Wrap in japanese paper.

8. Store in a cool, dry place.

Yield: around 80 pieces of the standard mould

A healthier option:

1/2 cup powdered skim milk
1-1/3 cup sugar, not confectioners’ sugar
2-1/2 cups all-purpose flour
1/2 bar of refrigerated butter, softened to room temperature

(Just follow the same directions as above to prepare and mould the polvoron)

Rolled Oats Polvoron

1/2 cup oats
1/2 cup powdered milk
1/3 cup sugar
1/4 cup butter or 1/4 bar

1. Brown rolled oats in a dry pan over low heat. Stir constantly under moderate fire. Cool.

2. Add sugar, powdered milk, melted butter. Mix well and shape in polvoron molds.

3. Wrap in colored paper.

Some people find this weird, but it is extremely delicious. It is sweet and salty at the same time. It is similar to Royce’s chocolate covered potato chips, but it is more sinful. You can slice the bacon in bite size pieces if desired.

Ingredients:

6-8 slices thick cut, honey cured bacon

12 ounces semisweet chocolate chips

White or colored chocolate chips

Preheat the oven at 375F.

Place the bacon in a baking tray lined with parchment paper and bake them for 15-20 minutes depending on how you want it done. Let the bacon cool for 5-10 minutes. After, drain the excess oil using paper towels or place the bacon in a strainer.

Set up a double broiler. Let water boil at the bottom pan. Reduce the heat and let it simmer. Place a heatproof bowl on top of the simmering water. Add the chocolate chips and stir until they melt.

Dip the bacon in melted chocolate until it is coated. Place it in a baking tray lined with new parchment paper. Repeat the process for the remaining bacon. Drizzle with white or colored chocolate if desired. Let the chocolate harden in the refrigerator before serving.

Photo Courtesy Of:  urbanfoodie33

As with most desserts, making sure you use the best quality Chocolate possible for cooking.

To make 30
400ml Double Cream
50ml Dark Rum, you can add more or less – depending on your taste
Zest of 1 Orange, grated on a Micro-fine Grater
400g Dark Chocolate, at least 70% Cocoa – broken into pieces
Nibbed Almonds
Ground Pistachios
Desiccated Coconut
Cocoa Powder

1. To make the Chocolate Ganache (the Truffle itself), pour the Cream into a heavy-based saucepan and bring to the boil gently with the Rum and Orange Zest. Pour the mixture over the Broken Chocolate pieces, slowly mixing all the time. When it’s all melted and smooth, place in the fridge for two to three hours, until completely set.
2. Remove the Chocolate Ganache from the Fridge, and pick somewhere cool to work. Place the Almond, Pistachio, Coconut and Cocoa Powder onto different plates.
3. Soak a Teaspoon in a bowl of hot water, then use to spoon a portion of the mixture out, then drop and roll into the dusting of your choice.
4. Once rolled in the coating, place on a sheet of baking parchment, then leave to set again in the fridge for another hour or so.

Try to keep as chilled as possible, to prevent any of the Truffles melting or losing their shape.

Photo Courtesy of: wiennat